Foodservice Equipment & Supplies

JAN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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reinforced floor, which is a fairly minimal upgrade, increases the capacity to 12,000 pounds per square foot and protects against such cracks and seepage." Beyond choosing reinforced floors, operators can also consider materials. Where floors are reinforced, nonslip tile is a good choice, Richards says. Another option: one-piece rubberized floors. "It's easy to clean because there are no grout lines," he notes. "And it's durable but does readily show marks and scratches. A downside is that if it should tear, the entire piece has to be replaced." Maximizing refrigerated storage space also means selecting appropriate equipment for production areas at active prep and cooking stations. If the operation does not require ovens directly below the grill or cookline, for instance, installing refrigerated or freezer drawers can place product right within reach of cooks as they need it. Refrigerated salad and sandwich units on the expo or production line do so as well — as do refrigerated prep tables positioned near the prep sink. "I always like to use a lot of refrigerator and freezer worktops in the production area because that allows you to keep food at safe temperatures and have it at the point of cooking," Weinberg says. "It results in faster, more efficient production and takes pressure off of the walk-in. Again, the goal is to create storage design that supports forward flow of product, from the back door through to prep, production and service. These types of equip- ment make it possible to efficiently achieve that goal." FE&S

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